My Coast Magazine chose these designs to suit every wedding aesthetic.
Features designs include a wide range from formal to garden, from All White to using shades of COLOR.
We so enjoy creating new techniques and styles.
Serving the Central Florida and beyond.
-The Bridal Issue

I love this Modern Chic Champagne Wedding Cake Design we created for our amazing bride and groom. Recently we were asked how we made it. I wanted to give fellow cake artist a detailed description on how we made it.

One of the keys to this design is having the right fondant color. We created this with a soft ivory and added cocoa powder to get the warm. This cake has a shimmer so it reads champagne or blush depending on the lighting. It is important to get the fondant color in a warmer hue rather than cool pink.

We iced the cake in buttercream first and chilled the layers before adding the fondant.

The top tier has a lace banding which we used a mold for, the second tier is surrounded with white edible discodust and the bottom tier is made with straight strips of fondant, that are wrapped, then slightly layered over each strip, starting from the bottom first.

There is some delicate royal icing piped for the finishing touch. A sugar-paste peony is the focal flower. On the top of the cake is a lace heart that was requested to add from our bride. When the wedding cake was complete, we airbrushed a pearl luster over the entire cake to give it a subtle sheen.

Having the proper cake stand and size makes a big difference in the final look of the cake’s presentation.

This four-tiered wedding cake features black and white ruffles at the bottom, black scrollwork, and a custom Swarovski crystal monogram topper. The focal flower on the top with black netting makes a wonderful whimsical statement.

This Louis Vuitton Cake features an ombre ruffled bottom in shades of chocolate brown leading up to a soft caramel color with patterned logos and metallic gold accents.
Cake Designed by: The Pastry Studio
Photo by Sherri Meyers
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